Reopened with a refreshed concept yet rooted in tradition, Beng Hiang Restaurant marks a significant new chapter with its culinary residency at Shangri-La Singapore’s Garden Terrace. Officially welcoming diners back on 26 June 2026, the 48-year-old heritage Hokkien brand has transitioned from its former Jurong East flagship into an elegant 80-seat indoor-outdoor setting. While the new space brings a more refined dining environment, the soul of Beng Hiang remains intact — preserving its time-honoured recipes while introducing a thoughtful selection of elevated, region-inspired dishes.
Aged Yongchun Vinegar Jellyfish Terrine 4/5
One of the residency’s exclusive cold appetisers, the Aged Yongchun Vinegar Jellyfish Terrine ($15) sets the tone with its refined presentation. Unlike the usual tossed jellyfish salad, this version is carefully pressed into a terrine, giving it a polished, almost pâté-like form. The use of Yongchun aged vinegar — a prized Monascus vinegar from Fujian — lends a deep, complex profile with mellow sweetness and umami undertones. Each bite delivers a delightful contrast between the jellyfish’s signature crunch and the smooth, savoury jelly, making it both refreshing and sophisticated.
5-Spiced Sausages and Prawn Balls 4.2/5
The 5-Spiced Sausages and Prawn Balls ($18) platter stays true to Beng Hiang’s roots, showcasing a recipe passed down for over four decades. The pork roll is tightly wrapped in beancurd skin and deep-fried to a golden crisp, revealing a fragrant, well-seasoned filling infused with five-spice. Complementing it are the prawn balls, which offer a springy, bouncy bite packed with natural sweetness. Together, they present a comforting introduction to classic Hokkien flavours.
Superior Crab Meat and Fish Maw Broth 4.2/5
Rich, velvety, and deeply comforting, the Superior Crab Meat and Fish Maw Broth ($20 per pax) is a quintessential Hokkien-style soup done right. Generous portions of premium fish maw and sweet shredded crab meat fill the bowl, creating a luxurious texture with every spoonful. The broth is thick yet well-balanced, delivering warmth and depth without feeling overly heavy.
Spinach with Dried Sole Fish 4.2/5
A seemingly simple dish, the Spinach with Dried Sole Fish ($16) exemplifies how restraint and technique can elevate humble ingredients. The tender greens are lightly stir-fried and accented with crispy bits of dried sole fish (bian yu), adding a punch of umami and a subtle smokiness. It’s a clean, well-executed dish that balances the richer items on the menu.
Slow-braised Hokkien Duck with Aged Ginger 4.5/5
One of the residency’s highlights, the Slow-braised Hokkien Duck with Aged Ginger ($40) showcases a more refined take on traditional flavours. The duck is braised until fork-tender, soaking up a deeply savoury sauce infused with the warming intensity of aged ginger. The result is a dish that feels both comforting and elevated, with layers of flavour that linger pleasantly on the palate.
Fujian-style Steamed Mud Crab with Glutinous Rice 4.5/5
For a celebratory centrepiece, the Fujian-style Steamed Mud Crab with Glutinous Rice ($138) is a standout. Available via pre-order, this communal dish features a large mud crab brimming with rich roe, steamed atop a bed of glutinous rice. As the crab cooks, its juices seep into the rice below, transforming each grain into a flavour-packed bite of briny sweetness and umami. Ideal for sharing, it is both indulgent and deeply satisfying.
Beng Hiang’s Hokkien Noodle 5/5
A visit would not be complete without the restaurant’s Signature Hokkien Noodles ($22). A staple for nearly five decades, the dish features thick yellow noodles braised in a dark, flavourful gravy made from pork bone and prawn stock. Topped with seafood and crispy pork lard, it delivers richness and depth in every mouthful.
Crispy Oyster Omelette 4.2/5
Breaking away from the usual gooey rendition, Beng Hiang’s Crispy Oyster Omelette ($25) focuses on texture. The egg batter is pan-fried into a thin, golden sheet with a satisfying crunch, while the plump oysters remain juicy and briny. It’s a refreshing take that balances crispness with natural seafood sweetness. The accompanying housemade silver fish chilli sauce adds a zesty, savoury kick that enhances the overall experience.
Yam Paste with Ginkgo Nuts 4.5/5
Ending on a nostalgic note, the Yam Paste with Ginkgo Nuts ($10 per pax) remains one of Beng Hiang’s most beloved desserts. Smooth, thick, and velvety without being overly rich, it strikes a delicate balance between earthy sweetness and the aromatic hint of shallot oil. The addition of soft ginkgo nuts introduces a subtle bitterness that rounds off the dessert beautifully.
Beng Hiang’s return is more than just a relocation — it is a thoughtful evolution of a heritage brand. At Shangri-La Singapore’s Garden Terrace, the restaurant successfully bridges tradition and modernity, offering long-time fans the comfort of familiar favourites while inviting new diners to experience Hokkien cuisine through a more refined lens. With its carefully curated menu and elevated setting, Beng Hiang proves that heritage dining can remain relevant while staying true to its roots.
Note: This is an invited tasting.
Beng Hiang
Shangri-La Singapore
Garden Terrace (Level 1)
22 Orange Grove Road
Singapore 258350
Tel: +65 6221 6695/ 6684
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Nearest MRT: Orchard (NS, TE Line)
Opening Hours:
Daily: 11:30am – 2:30pm, 6pm – 9:30pm
Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards the Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to the destination. Journey time is about 23 minutes.[Map]